ribollita – italian vegetable soup
It’s Fall!!
It’s 11:30 a.m. and 65 degrees outside!!
The forecast for Thanksgiving week is low to mid 60s!!
Does it get much better than that?
Oh yeah, I almost forgot – there is not a tree in sight with the true colors of Fall!!!
I have to decorate the house with fake Fall leaves, fake pine cones, fake acorns, and candles with fake scents just so I can pretend and be transported to small cabin in Vermont nestled among the trees all glistening with varying hues of Fall and being warmed by a wood burning crackling fire.
Living in Southern California can be a crap shoot when it comes to Fall weather. Often, at least a third of the Fall season is at least 75 degrees, and that is not a good thing!! This is really the only time I miss living on the east coast. I truly love and appreciate every other season in Southern California, but when it comes to Fall, we really fall short (no pun intended).
One of the best things about Fall for me (besides having several days off from work) is soup. There is something so comforting about a big stockpot of vegetables simmering on the stove.
If you love vegetables, you will love this soup. Even if you don’t love vegetables, you may like this soup. It is easy to make. It is hearty. It is healthy. It is filling. It is delicious. ‘
Try it this weekend!!
Adapted from Barefoot Contessa
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3 cans cannellini beans
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1/4 cup olive oil
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4 oz pancetta chopped
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2 onions – chopped
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3 carrots – chopped
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1 cup zucchini – chopped
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2 stalks celery – chopped
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6 cloves garlic – minced
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1 teaspoon freshly ground pepper
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1/4 teaspoon crushed red pepper flakes
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1 28 oz can of plum tomatoes in puree-chopped
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4 cups Savoy cabbage – chopped
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4 cups Kale – chopped
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½ cup basil leaves – chopped
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6 cups chicken stock
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4 cups sourdough bread cubes, crust removed
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1 3″ rind of Parmesan (optional)
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½ cup grated Parmesan for serving
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salt
Drain the beans and place half in food processor with a little chicken stock.
Puree until smooth. Set aside with the whole beans.
Heat oil in heavy large pot.
Add pancetta and onions and cook over medium low heat for 7-10 minutes,
until onions are translucent.
Add carrots, celery, zucchini and garlic, 1 tablespoon of salt, pepper, red pepper flakes.
Cook over medium low heat for 7-10 minutes until veggies are tender.
Add tomatoes with their puree, cabbage, kale and basil.
Cook over medium-low heat, stirring occasionally another 7-10 minutes.
Add bean puree to the large pot, along with the rest of the whole beans. Add 8 cups of chicken stock and Parmesan rind and bring to boil.
Reduce heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes.
Taste for seasoning and serve in large bowls sprinkled with Parmesan and olive oil
